Tin pot

Korean tin pot

This pot is very thin and light, and whatever is inside cooks very quickly. We use this for things that shouldn’t be cooked a long time, like ramyeon. And when eating ramyeon we often use the lid as a makeshift plate, so as not to drip any broth on our clothes while we slurp the noodles!

This is not the proper pot for braising or dishes like pork bone soup, which should be cooked for a long time in a thick bottomed pot.